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Sam's Tahini Cookies

Sam's Tahini Cookies

I invented a completely new recipe for you based on my favorite way to make cookies/biscuits based on my no recipe cooking philosophy.  I wrote The No Recipe Cookbook to encourage people who relied on takeaway to develop a simple repertoire of meals without the need to follow a recipe, allowing ingredients to be varied. Homecooking saves money, is healthier, and saves time with my anti-fancy cooking methods and shop-once-a-fortnight meal planning.

If adding nuts to the mixture, roast them first for 5 minutes in a low oven, approximately 160℃/350℉.

Option: Instead of adding salt to the mixture, sprinkle sparingly with sea salt on top. 

  • Duration
  • Cook Time
  • Prep Time
  • 24 cookiesServings


  • 100 g (½ cup) salt-free butter
  • 100 g (½ cup) tahini
  • 100 g (½ cup) caster sugar or granulated sugar
  • 100 g (½ cup) confectioners' sugar
  • 40 g (2 tablespoons) honey
  • 80 g (½ cup) all-purpose flour
  • 80 g (¾ cup) cornstarch
  • 40 g (¼ cup) almond meal
  • 1 teaspoon ground cardamom
  • ½ teaspoon baking powder
  • ¼ teaspoon salt (or use sea salt sprinkled on top)
  • 60 g (⅓ cup) pistachios
  • 60 g (¼ cup) slivered almonds


Preheat oven to 175℃/350℉. Line sheet pan with parchment paper. 

1. In a large bowl with a hand mixer beat butter, tahini, and sugars together well.

2. Add honey, flour, cornstarch, almond meal, cardamom, baking powder and salt; mix to combine.

3. Add nuts to the mixture or use to decorate.

4. Roll teaspoonfuls of the mixture, and press flat onto a baking tray lined with baking paper.

5. Bake for 12 minutes until cookies are ready.

Note: the gram measurements do no